1/2 cup fresh pesto from the deli
2 loaves of ciabatta bread
1/2 pound of thinly sliced black forest ham
1/4 pound thinly sliced sopressa
3 ounces of thinly sliced prosciutto
1 bunch of basil
1/2 pound provolone cheese slices
Slice the ciabatta bread loaves horizontally. Pull some of the doughy center of the bread out. Spread the pesto on the bottom half of each loaf.
Remove the stems from the basil leaves and then, begin to layer the ingredients, starting on the bottom of the loaf with the basil leaves. Place some ham, then sopressa, and finally the prosciutto on the basil leaves. Add a layer of thinly sliced tomatoes, the slices of provolone cheese and some more basil leaves if desired.
Place the top half of each ciabatta loaf on the layered bottoms and press down firmly. Tightly wrap each loaf in plastic wrap. Place the loaves on a tray or cutting board and weigh them down with a heavy object (such as a dutch oven or heavy pot) to compress the layers. Refrigerate up to 2 hours or overnight.
Remove the sandwiches from the refrigerator, unwrap and slice into large sandwiches. Wrap each individual sandwich in waxed tissue paper and tie with bakery twine. Keep chilled until ready to eat.